Chicken Stir-fry with Ginger and Greens (Serves 4 at 4 Propoints each)

low fat cooking spray
450g chicken breasts, skinless, cut into thin strips
ginger, finely chopped to make 1 tbsp
red chilli, 1 sliced
spring onions, 6, sliced
pak choi 400g, sliced
soy sauce, 1 tsp
honey, 1 tbsp
oyster sauce, 2 tbsp
cornflour, 1 tsp

1. Get a wok really hot and spray with cooking spray. Tip in the chicken and stir-fry for 2 mins, then remove with a slotted spoon. Add some more spray and tip in the ginger, chilli, almost all the spring onions and the pak choi. Cook until the pak choi is just wilted.

2. Drizzle in the soy sauce, honey & oyster sauce and add the chicken back into the wok then bubble for a minute. Mix the cornflour with 2 tsp cold water and stir until smooth, add to the wok and cook until the sauce thickens and becomes glossy. Sprinkle over the remaining spring onions before serving.